Eager to mine those predictions for nuggets of inspiration that will lead to new ideas and flavor profiles, chefs strive to please an increasingly adventurous, yet demanding, consumer.
Good cooking begins with good ingredients, and together, they lead to a good bottom line, as this article from The Culinary Institute of America (CIA) explores in discussing marinades. When a spice blend is used as a dry rub (also called a dry marinade) to coat food, the food is left to stand after application, under refrigeration, to absorb the flavors.
